3/2/2017 IndianStandard:SpicesandCondimentsBlackPepper,WholeandGroundSpecification

IndianStandard
SPICESANDCONDIMENTSBLACKPEPPER,WHOLE
ANDGROUNDSPECIFICATION
(SecondRevision)
ICS67.220.10
BIS2010
BUREAUOFINDIANSTANDARDS
MANAKBHAVAN,9BAHADURSHAHZAFARMARG
NEWDELHI110002.
March2010
PriceGroup2
SpicesandCondimentsSectionalCommittee,FAD9
i

FOREWORD

ThisIndianStandard(SecondRevision)wasadoptedbytheBureauofIndianStandards,afterthedraft
finalizedbytheSpicesandCondimentsSectionalCommitteehadbeenapprovedbytheFoodandAgriculture
DivisionCouncil.
Thisstandardwasoriginallypublishedin1961andrevisedin1982toupdateitonthebasisofexperience
gainedinitsusageandmodifyingthemethodforthedeterminationofpercentageoflightberries.Inthis
revision,therequirementshavebeenupdatedtoalignwiththestandardsforblackpepper,wholeandground,
laiddownunderthePreventionofFoodAdulterationRules,1955andalsowiththeISOStandardonthe
subject,ISO9591:1998Pepper(PipernigrumL.),wholeorgroundSpecificationPart1:Blackpepper.The
categorizationofblackpepper,whole,intovariousgradeshasbeenremovedandonlytwospecificationshave
beenprescribed,oneforunprocessedorsemiprocessedblackpepperandsecondforprocessedblackpepperin
thisrevision.
Spicesandcondimentsareincommonuseinthiscountry.Someofthemarealsoexportedin
considerablequantities.BlackpepperisoneofthemostimportantcommoditiesexportedfromIndia.Itis
marketedaswholeaswellasinpowderform.Thisrevisedstandardspecifiesqualityrequirementsforboththe
forms.
DueconsiderationhasalsobeengiventothePreventionofFoodAdulterationRules,1955and
theStandardsofWeightsandMeasures(PackagedCommodities)Rules,1977.However,thisstandardissubject
torestrictionsimposedundertheserules,whereverapplicable.
Forthepurposeofdecidingwhetheraparticularrequirementofthisstandardiscompliedwith,thefinal
value,observedorcalculated,expressingtheresultofatestoranalysis,shallberoundedoffinaccordancewith
IS2:1960Rulesforroundingoffnumericalvalues(revised).Thenumberofsignificantplacesretainedinthe
roundedoffvalueshouldbethesameasthatofthespecifiedvalueinthisstandard.
ii IndianStandard
SPICESANDCONDIMENTSBLACKPEPPER,WHOLEANDGROUNDSPECIFICATION
(SecondRevision)

1SCOPE

Thisstandardprescribestherequirementsandmethodsoftestforblackpepper,PipernigrumL.
(Kalimirch),wholeandground.

2REFERENCES

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3/2/2017 IndianStandard:SpicesandCondimentsBlackPepper,WholeandGroundSpecification

Thefollowingstandardscontainprovisionswhich,throughreferenceinthistext,constituteprovisionsof
thisstandard.Atthetimeofpublication,theeditionsindicatedwerevalid.Allstandardsaresubjecttorevision
andpartiestoagreementsbasedonthisStandardareencouragedtoinvestigatethepossibilityofapplyingthe
mostrecenteditionsofthestandardsindicatedbelow:

ISNo. Title
321:1964 Specificationforabsolutealcohol(revised)
323:1959 Specificationforrectifiedspirit(revised)
460(Part1) Specificationfortestsieves:Part1Wireclothtest
:1985 sieves(thirdrevision)
1070:1992 Reagentgradewater(thirdrevision)
1797:1985 Methodsoftestforspicesandcondiments(second
revision)
2631:1976 Specificationforisopropylalcohol(firstrevision)
5887(Part Methodsfordetectionofbacteriaresponsibleforfood
3): poisoning:Part3Generalguidanceonmethodsforthe
1999/ISO detectionofSalmonella(secondrevision)
6579:1993
13145:1993 SpicesandcondimentsMethodsofsampling(first
revision)
14216: Codeforhygienicconditionsforspicesand
1994 condimentsprocessingunits
15695: PepperandpepperoleoresinsDeterminationof
2006/ISO piperinecontentMethodusinghighperformance
11027:1993 liquidchromatography

3DEFINITIONS

Forthepurposeofthisstandardthefollowingdefinitionsshallapply.

3.1

BlackPepper,WholeThedriedberriesofPipernigrumL.,browntoblackincolourwithwrinkled
surface,havinganunbrokenpericarp.

3.2

BlackPepper,Nonprocessed(NP)Pepperthathasnotundergoneanyclearing,preparationor
gradingbytheproducer,andthatconformstotherequirementsofthisstandard.

3.3

BlackPepper,Semiprocessed(SP)Pepperthathasundergonepartialcleaningbutwithout
preparationorgradingbytheproducer,andthatconformstotherequirementsofthisstandard.

3.4

BlackPepperProcessedPepperthathasbeenprocessed(cleaning,preparation,grading,etc)bythe
producer,andthatconformstotherequirementsofthisstandard.

3.5

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3/2/2017 IndianStandard:SpicesandCondimentsBlackPepper,WholeandGroundSpecification

BlackPepper,GroundPepperobtainedbygrindingblackpepperberrieswithoutaddinganyforeign
mattertothepepper,andthatconformstotherequirementsofthisstandard.

3.6

LightBerryBerrythathasreachedanapparentlynormalstageofdevelopmentbutfloatsinalcohol
withaspecificgravityof0.80to0.82at25C.

3.7

PinheadBerryofverysmallsizethathasnotdeveloped.

3.8

BrokenBerryBerrythathasbeenseparatedintotwoormorepieces.

3.9

ExtraneousMatterAllmaterialsotherthanblackpepperberries,irrespectiveofwhethertheyareof
vegetable(forexample,stemsandleaves)ormineral(forexample,sand)origin.

NOTELightberries,pinheadsorbrokenberriesarenotconsideredasextraneousmatter.

4REQUIREMENTS

4.1TasteandFlavour

Thetasteandflavourofblackpepper,wholeorground,shallbefreshandpungent.Thematerialshallbe
freefromforeigntasteandflavourincludingrancidityandmustiness.
1
4.2FreedomfromMoulds,Insects,etc

Blackpepper,wholeorgroundshallbefreefromvisiblemouldsandinsectinfestation.Blackpepper,
whole,shallnotbedressed.

4.3FinenessofBlackPepper,Ground

Blackpepper,ground,shallbefreefromcoarsepartitlesandshallbeofsuchafinenessthatthewholeof
itpassesthroughISSieve60[seeIS460(Part1)].

4.4

Blackpepper,wholeandground,shallalsocomplywiththephysicalandchemicalrequirementsgivenin
Table1.

4.5HygienicConditions

Theblackpepper,wholeandgroundshallbeprocessedandpackedunderhygienicconditions(seeIS
14216).

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3/2/2017 IndianStandard:SpicesandCondimentsBlackPepper,WholeandGroundSpecification

4.6

Pesticideresiduesandmetalliccontaminantsintheproductshallnotexceedthelimitsasprescribedin
thePreventionofFoodAdulterationAct,1954andtheRulesmadethereunder.

5PACKINGANDMARKING

5.1Packing

Blackpepper,wholeorgroundshallbepackedinclean,soundanddrycontainermadeofmetal,glass,
foodgradepolymers,woodorjutebags.Thewoodenboxesorjutebagsshallbesuitablylinedwithmoisture
proofliningwhichdoesnotimpartanyforeignsmelltotheproduct.Thepackingmaterialshallbefreefrom
anyfungalorinsectinfestationandshouldnotimpartanyforeignsmell.Eachcontainershallbesecurelyclosed
andsealed.

5.2Marking

Thefollowingparticularsshallbelegiblyandindeliblymarkedorlabelledoneachcontainerofblack
pepper,wholeorground:
a.Nameandaddressofthemanufacturerorpacker
b.Nameofthematerial(wholeorground)
c.Tradenameorbrandname,ifany
d.Batchorcodenumber
e.Netmass
f.Bestbefore.........(month/year)
g.Yearoftheharvest(incaseofwhole)
h.Monthandyearofpacking(incaseofground)and
i.AnyothermarkingasrequiredundertheStandardsofWeightsandMeasures(PackagedCommodities)
Rules,1977andthePreventionofFoodAdulterationAct,1954andtheRulesframedthereunder.

Table1RequirementsforBlackPepper,Wholeand
Ground
(Clauses4.4and7)
SI Characteristic Requirement MethodofTest,Ref
No. to
Whole Ground Clauseof Annexof
IS this
Standard
NPor Processed
SP1)
(1) (2) (3) (4) (5) (6) (7)
i) Extraneous 1.0 1.0 4ofIS
matter, 1797
percentby
mass,Max
ii) Lightberries, 10 5.0 A
percentby
mass,Max

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3/2/2017 IndianStandard:SpicesandCondimentsBlackPepper,WholeandGroundSpecification

SI Characteristic Requirement MethodofTest,Ref

No. to
Whole Ground Clauseof Annexof
IS this
Standard
NPor Processed
SP1)
(1) (2) (3) (4) (5) (6) (7)
iii) Pinheadsor 5.0 4.0 Physical
brokenberries, separation
percentby and
mass,Max weighing
iv) Bulkdensity 450 490 3ofIS
(g/l),percent 1797
bymass,Min
V) Moisture, 12.0 12.0 12.0 9ofIS
percentby 1797
mass,Max
vi) Totalashon 7.0 6.0 6.0 6ofIS
drybasis, 1797
percentby
mass,Max
vii) Nonvolatile 6.0 6.0 6.0 14ofIS
etherextract, 1797
percentby
mass,Min
viii) Volatileoil 2.0 2.0 2.0 15ofIS
contentondry 1797
basis,percent
bymass,Min
ix) Peperine 4.0 4.0 4.0 IS15695
contentondry
basis,percent
bymass,Min
x) Salmonella(in Absent Absent Absent IS5887
25g) (Part3)
xi) Insect 1.0 1.0
damaged
matter,
percentby
mass,Max
xii) Acidinsoluble 1.2 1.2 1.2 8ofIS
ash,percentby 1797
mass,Max
xiii) Crudefibre, 17.5 13ofIS
percentby 1797
mass,Max
1)NPNonprocessed,SPSemiprocessed

2
6SAMPLING

6.1

Representativesamplesofthematerialshallbedrawnandtestedforconformitytothisstandardas
prescribedinIS13145.

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3/2/2017 IndianStandard:SpicesandCondimentsBlackPepper,WholeandGroundSpecification

6.2

Samplesofblackpepper,whole,shallbegroundsothatthewholeofthematerialpassesthroughISSieve
20[seeIS460(Part1)].Thematerialsogroundshallbeusedfordeterminingmoisture(seeTable1).

7METHODSOFTEST

Thesamplesofblackpepper,wholeandgroundshallbetestedforascertainingconformityofthe
materialtotherequirementsinaccordancewiththerelevantclausesgivenincol6ofTable1.

8QUALITYOFREAGENTS

Unlessspecifiedotherwise,purechemicalsanddistilledwater(seeIS1070)shallbeemployedintests.

NOTEPurechemicalsshallmeanchemicalsthatdonotcontainimpuritieswhicheffect
theresultsofanalysis.

ANNEXA
DETERMINATIONOFPERCENTAGEOFLIGHTBERRIES

[Table1,SlNo.(ii),Col7]

A1REAGENTS
A1.1

AlcoholWaterSolution(SpecificGravityof0.80to0.82at25/25C)Thealcoholusedinthe
preparationofthissolutionmaybeethylalcohol(seeIS321),rectifiedspirit(seeIS323)orisopropylalcohol
(seeIS2631).

A2PREPAREDSAMPLE

Forthepurposeofthetest,removeextraneousmatterandpinheadsfromasuitablemassofblack
pepper,whole.

A3PROCEDURE
A3.1

Weighaccuratelyasampleof30.0gblackpepperfromthepreparedsample(seeA2).Transferthe
sampleintoa600mlbeaker,add300mlofthealcoholwatersolutiontoitandstirthematerialwithaspoon
stirrer.Allowthematerialtosettlefor2minandthenspoonofftheberrieswhichfloatonthesurface.Repeat
thisprocedureofstirring,settlingandremovalofthefloatingberriesuntilnomoreberriesfloatonthesurface
intwosuccessivestirrings.

NOTEOnlytheberrieswhichfloatonthesurfaceshouldberemovedandnotthosewhich
maystaysuspendedsomedistancebelowthesurfaceofthealcoholwatersolution.

A3.2

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3/2/2017 IndianStandard:SpicesandCondimentsBlackPepper,WholeandGroundSpecification

Blottheremovedberriestoremoveexcessliquidandthenspreadthemtoairdryonapieceofpaper,
toweloranyotherabsorbentmaterial.Drytheseberriesforonehourandthenweighthemaccurately.

A4CALCULATION

where

m = massofthelightberriesremoved(seeA3.2),ingand
M = massofsampletakenforthetest(seeA3.1),ing.

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